Moroccan Seven-vegetable Stew

Moroccan Seven-vegetable Stew
Preparation time is 25minutes
Cook time is 8hours 20minutes
Total time is 8hours 45minutes
Serve is for 4 people
Estimated cost per serve is 5.6 dollar
Difficulty level: 3 out of 4

16 Ingredients

Number of servings
4
  • 2tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, diced
  • 300grams turnip, diced
  • 1 red capsicum, cored, deseeded and chopped
  • 3 cloves garlic, finely chopped
  • 200grams frozen broad beans
  • 400grams can chopped tomatoes
  • 3teaspoons harissa
  • 1teaspoons ground turmeric
  • 1 fresh root ginger, 2 cm piece, peeled and finely chopped
  • 1 cup vegetable stock
  • 125grams okra, thickly sliced
  • 1 pinch salt
  • 1 pinch pepper
  • 1 leaves mint, torn (to garnish)

Method

Step 1 of 4

Preheat the slow cooker if necessary. Heat the oil in a large frying pan, add the onion and fry, stirring, for 5 minutes or until lightly browned.

Step 2 of 4

Add the carrots and swede to pan with the red capsicum, garlic, beans and tomatoes. Mix in the harissa, turmeric and ginger, then pour on the stock and season with salt and pepper. Bring to the boil, stirring.

Step 3 of 4

Spoon the mixture into the slow cooker pot and press the vegetables beneath the surface of the stock. Cover and cook on low for 6-8 hours or until the root vegetables are tender.

Step 4 of 4

Stir in the okra, cover and cook on high for 15-20 minutes or until the okra are tender but still bright green. Garnish with mint leaves and serve with couscous soaked in boiling water and flavoured with olive oil, lemon juice and sultanas.

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